Lemon Myrtle and Honey Salmon Side with Shaved Fennel Salad

Ingredients

500 g Tasmanian salmon side with lemon myrtle and honey marinade
1 fennel bulb, trimmed, fronds reserved
2 lemons
4 radish, trimmed, thinly sliced
1/4 bunch Continental parsley, leaves picked
2 Tbs drained capers
1/4 bunch dill, leaves picked
1 Tbs extra virgin olive oil

Method

Cook salmon according to packet instructions.

Shave fennel and place in a bowl. Juice 1 lemon. Add half of the lemon juice to the fennel and toss to coat. Add radish, parsley, capers and half of the dill. Season. Place remaining lemon juice in a small bowl. Add oil and remaining dill. Stir to combine.

Place salmon on a serving board. Cut the remaining lemon in half. Serve salmon with fennel salad, dressing and lemon halves.

Credits: Woolworths

Photo Credits: Woolworths